firm plain tofu
Firm tofu is a complete protein containing all nine essential amino acids, typically providing 15-20g of protein per 200g serving. It is also a good source of iron and calcium (when set with calcium sulfate), with minimal carbohydrates and relatively low calories.
About
Firm plain tofu is a soy-based precipitate product originating in China and widely adopted throughout East and Southeast Asia. Made by coagulating soy milk with a coagulant such as nigari (magnesium chloride) or gypsum (calcium sulfate), then pressing the resulting curds into blocks, firm tofu contains less water than soft varieties and maintains a dense, compact structure. The product is neutral in flavor with a subtle soy undertone, and its texture is slightly crumbly yet cohesive. Firmness is achieved through longer pressing periods and higher moisture extraction, yielding a tofu block that holds its shape during cooking while remaining tender when consumed.
Culinary Uses
Firm tofu is prized for its ability to withstand high-heat cooking methods including stir-frying, deep-frying, grilling, and baking without disintegrating. It readily absorbs marinades and seasonings, making it a vehicle for bold flavors in East and Southeast Asian cuisines. Common preparations include mapo tofu in Sichuan cuisine, tofu steak, crispy fried tofu, and stir-fried tofu with vegetables. It can also be cubed for soups, crumbled for grain bowls, or pressed further and pan-fried for textural contrast. In Western vegetarian cooking, it functions as a protein substitute in dishes ranging from scrambles to hearty salads.